Culinary Reactions: The Everyday Chemistry of Cooking

Culinary Reactions: The Everyday Chemistry of Cooking

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Exploring the scientific principles behind everyday recipes, this informative blend of lab book and cookbook reveals that cooks are actually chemists. Following or modifying recipes is shown to be an experiment with acids and bases, emulsions and suspensions, gels and foams. This easy-to-follow primer includes recipes that demonstrate the scientific concepts, such as Whipped Creamsicle Topping (a foam), Cherry Dream Cheese (a protein gel), and Lemonade with Chameleon… (more)

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Book Details  


Publisher: Chicago Review Press (November 01, 2011)

Format: EPUB

Page count: 288 pages

File size: 4.1 MB

Protection: DRM

Language: English


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